Sweet Corn Spring Onion Momo Recipe - Sweet Corn Dumplings

How to make Sweet Corn Spring Onion Momo Recipe - Sweet Corn Dumplings

1. To begin making the Corn Spring Onion Momo Recipe, first let’s make the dough first.

1. In a mixing bowl, take maida add water slowly and knead to form a medium stiff dough. Ensure the dough is smooth and not sticky.

2. Keep the momo dough covered for an hour before making corn stuffing.

1. Heat a sauce pan with oil, add coarsely ground sweet corn and stir fry until the corn is cooked.

2. Add in spring onions that are finely chopped, add sriracha sauce, salt, pepper powder and saute well.

3. Cook for a few minutes until the ingredients are well combined and turn off the heat to cool down the mixture.

1. Take a bamboo dimsum maker, or the regular idli steamer and fill it with water and place it over a medium heat.

2. Later divide the momo dough into equal portions, to the size of a lemon.

3. Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.

4. In every flattened dough leaf, add 1 tablespoon of the Corn Spring Onion Momo filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.

5. Do the same with all the rest of the dough and filling. Keep the completed Corn Spring Onion Momo under a moist cloth to prevent drying.

6. Grease the steamer with oil or place butter paper before placing Corn Spring Onion Momo. This will  prevent it from sticking.

7. If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts to boil, place the bamboo steamer on it and steam the Corn Spring Onion Momo for 10 - 15 minutes.

8. Serve the Corn Spring Onion Momo Recipe along with Steamed Rice, Chicken Thukpa and some Stir Fried Mushrooms with Bell Peppers in Asian Sauce to for a delicious weekend dinner.